This is like chowder you’ve never experienced before, not a red Manhattan style or a New England white chowder. This is a chowder made for the south, that’s right with a creamy sweet potato base this soup is savory, sweet, and a little spicy.
- 1/2 tablespoon butter
- 1/2 tablespoon oil
- Diced Onion (1 medium onion)
- Three cloves of garlic, chopped
- 2 tablespoons of cajun seasoning, divided
- 4 cups chicken broth or shrimp broth
- 2 lbs. of peeled sweet potato, cut them into 1/2 inch cubes
- 1 tablespoon of fish sauce
- 2 cups of corn
- 1 tablespoon chopped tarragon
- 1 tablespoon of lemon juice
- salt and pepper as the seasonings
- 1/2 lb. peeled and deveined shrimp
- 1/2 lb. of scallops
- Cooked bacon crumbles for garnish
- Prepare a large pot by heating over medium-high heat and fill with butter. Melt it and add chopped onions. Cook the onions for around 3 to 5 minutes until they turn translucent and soft. Next, add the Cajun seasoning along with the chopped garlic and cook for about a minute until you can smell the fragrance.
- After that, add the broth and sweet potatoes into the mixture. Bring it to a boil. Lower the heat and simmer until the potatoes tender. Use an immersion blender or a food processor to blend potatoes until smooth.
- Next, prepare a fry or sautee pan and heat it over medium-high heat filled with oil. Put the shrimp and scallops in it. Cook while adding a tablespoon of Cajun seasoning until the color of the shrimp turns light brown or around 2 til 4 minutes for each side.
- Add your potatoes back to the pot, and the fish sauce, tarragon, corn, lemon juice, and, salt and pepper to taste. Stir until blended.
- Add the shrimp and scallops to the potato chowder as a garnish, and top with bacon crumbles.
Recipe inspiration and photo from ClosetCooking.com